2 cans cream of chicken soup
3/4 cup mayonnaise
1/2 cup milk
3 Tbsp honey
2 Tbsp dijon mustard
1 pkg (26 oz) frozen shredded hash brown potatoes
4 cups cubed cooked chicken
Combine soup, mayonnaise, milk, honey, and mustard. Stir in hash browns and chicken. Transfer to a greased 9 x 13" dish. Cover and bake 350 degrees for 40 - 50 minutes. Uncover and back additional 15 - 20 minutes or until bubbly.
